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Camille Styles

Recipe Files

Make Someone’s Valentine’s Day With A Treat That Isn’t Sweet

February 7th, 2018

Mackenzie Anne Smith is a woman after my own heart. What makes us kindred spirits, you ask? It’s simple: our shared belief that everything tastes better with a carby starchy doughy element. While I’ve perfected the art of eating things-stuffed-in-pastry (or, pocket foods as today’s guest would say) Mackenzie has mastered the art of actually making them on the website she co-founded with Lauren V. Allen, The World in a Pocket. She joins us today with a delicious recipe that’s perfect for Valentine’s Day.

From Mackenzie: My friend, Lauren, and I have an ongoing series we call “Put that in your Pocket”, where we talk about how we root through our leftovers and put them into pockets. Dumplings, hand pies, wraps –– you name it, we will stuff the contents of our fridge into a pocket and celebrate the process.

A quick survey of the bits and bobs from the past week and into the dough they go! Instead of cooking them right away, I usually freeze them to have on hand for busy days when making a meal is out of the question. Being able to pop a healthy-ish hand pie in the oven feels like a luxurious gift to myself.

With Valentine’s Day around the corner, a heart-shaped riff on these earth-friendly pockets full of goodness are the perfect treat for a night with your besties, or for sharing with your special Valentine. Wrapping them in parchment and tying with twine makes for an adorable gift and a welcome addition to any sweet-filled party.

Valentine's Day Hand Pies

savory valentine's hand pies

Serves 9 or 10 hand pies

Ingredients

  • 1 package of puff pastry, thawed
  • 2 cups of cooked lentils
  • about 2 cups of roasted beets
  • Up to 3 tablespoons of any fresh herbs you have on hand, finely chopped
  • Salt and pepper to taste
  • Fresh goat and/or feta cheese
  • Optional: a heaping tablespoon of plain Greek yogurt
  • 1 beaten egg for the pastry (optional)
  • ¼ cup water

Other filling suggestions:

  • Roasted carrots
  • Salsa
  • Mashed potatoes

Instructions

  1. Chop beets into ½-inch pieces and mix with thyme and lentils. Stir in yogurt. Add salt and pepper to taste. Add herbs.
  2. Roll out pastry dough as thin as you can. Using a heart-shaped cookie cutter, cut dough and set aside.
  3. Preheat oven to 400F
  4. Divide hearts in half, so you have the “bottom” of the pastry on a flat surface waiting to be filled and the “tops” set aside. Dip your finger into the water and trace about an inch of the edge of a heart (this will allow the top of the dough to stick to the bottom).
  5. Spoon the beet mixture onto the pastry, then top with goat cheese. Take one of the tops and stretch it out a little bit before placing over the bottom and pressing the edges to close the pie. Use the tines of a fork to seal the deal. Poke with the fork and brush with egg wash if you want. Repeat until you can’t anymore.
  6. Bake at 400F until pastries are golden brown, about 20 minutes.

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3 Comments
  1. […] Mackenzie Anne Smith is a woman after my own heart. What makes us kindred spirits, you ask? It’s simple: our shared belief that everything tastes better with a carby starchy doughy element. While I’ve perfected the art of eating things-stuffed-in-pastry (or, pocket foods as today’s guest would say) Mackenzie has mastered the art of actually making them on the website she co-founded with Lauren V. Allen, The World in a Pocket. She joins us today with a delicious recipe that’s perfect for Valentine’s Day. From Mackenzie: My friend, Lauren, and I have an ongoing series we call “Put that in your Pocket”, where we talk about how we root through our leftovers and put them into pockets. Dumplings, hand pies, wraps –– you name it, we will stuff the contents of our fridge into a pocket and celebrate the process. A quick survey of the bits and bobs from the past week and into the …see the slideshow here […]

  2. K&E says:

    Gosh these looks so good! Xoxo, K&E

  3. […] Mackenzie Anne Smith is a woman after my own heart. What makes us kindred spirits, you ask? It’s simple: our shared belief that everything tastes better with a carby starchy doughy element. While I’ve perfected the art of eating things-stuffed-in-pastry (or, pocket foods as today’s guest would say) Mackenzie has mastered the art of actually making them on the website she co-founded with Lauren V. Allen, The World in a Pocket. She joins us today with a delicious recipe that’s perfect for Valentine’s Day. From Mackenzie: My friend, Lauren, and I have an ongoing series we call “Put that in your Pocket”, where we talk about how we root through our leftovers and put them into pockets. Dumplings, hand pies, wraps –– you name it, we will stuff the contents of our fridge into a pocket and celebrate the process. A quick survey of the bits and bobs from the past week and into the …see the slideshow here […]

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